Jodi’s Black-Eyed Peas


*low-altitude recipe

  • 1 lb. dried black-eyed peas
  • Salt pork (1- or 2-inch piece)
  • 1 med. diced onion
  • 2 cloves fresh garlic pulp (don’t slice)
  • 1 stalk celery, sliced
  • ¼ to ½ cup carrots cut into small chunks
  • ¼ bell pepper, diced
  • 1 can Rotel diced tomatoes and green chilies. For slightly spicy, use ORIGINAL if you want it slightly spicy. 
  • 4 cans chicken broth, or use water
  • 2 Tbls. chili powder
  • Black pepper and salt to taste
  • 2 cups cubed, cooked ham

Prepare black-eyed peas: Pour dried peas onto a flat surface. (Note: I use the kitchen table, using my hand to scrape the cleaned peas into a colander in my lap). Rinse under running water. Put into a heavy 6 qt. pot.

Add salt pork, onion, garlic, celery, carrots, bell pepper, can of Rotel, and the broth or water. Add enough liquid to cover peas plus 2-4 inches of liquid above the peas, depending on how “soupy” you want them. They will swell somewhat as they cook, but not as much as pinto beans. Stir. Add chili powder, lots of black pepper, and start with 2 or 3 tsp. of salt. As the peas soften, taste and add salt as needed. Use less salt if using a salted chicken-broth base.

Bring to a boil, uncovered. Reduce heat. Cover partially and simmer about 25 to 30 minutes. Stir and check often for desired softness. Don’t overcook. Add ham, heat through, and serve. Delicious with corn bread.

Happy New Year!

 

 

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Feel free to wander around my website. It's guaranteed non-toxic.

If you like Sassy, Danger and Mystery, you'll love my any-age novels. Silki, the Girl of Many Scarves: SUMMER OF THE ANCIENT and Silki, the Girl of Many Scarves: CANYON OF DOOM are available at your nearest Barnes & Noble Bookseller, on this website, Amazon, B&N.com and more. For your convenience, it’s also available on Kindlethe Nook and most other eBook readers.

Book Three of the Silki trilogy, VALLEY OF SHADOWS, launches fall 2016. Here's a quick synopsis:

Bummed that yet another summer has passed all too quickly, Silki and her best friend Birdie head out for one last hurrah at the Navajo Nation Fair. When the fun is overshadowed by the theft of a famous horse, Silki is plunged into a baffling adventure teeming with international undercurrents and intrigue. What’s more, boy-crazy Birdie is fluttering her eyelashes at Silki’s good-looking, visiting cousin at every turn, and Rez legend Old Man Concho is coughing up secrets dating back to 1942. What possible connection could he have to the Japanese tourists, and will Silki discover an ancient truth about the Valley of Shadows in time to save Lava, the leader of the Ghost Herd, as well as salvage her own broken heart?

Meet my CANYON OF DOOM AND VALLEY OF SHADOWS illustrator, the Drawing Hands.

Jodi Lea Stewart was born in Texas and grew up in Apache County on a cattle ranch near Concho, Arizona. She left the University of Arizona in Tucson to move to San Francisco, where she learned about peace, love and exactly what she didn't want to do with her life. Since then, Jodi graduated summa cum laude with a BS in Business Management, raised two children, worked as an electro-mechanical drafter, penned humor columns for a college periodical, wrote regional western articles and served as managing editor of a Fortune company newsletter. She currently resides in Texas and New Mexico with her husband, two Standard poodles, two rescue cats and numerous gigantic, bossy houseplants. SUMMER OF THE ANCIENT is Jodi's debut novel and Book One of the Silki, the Girl of Many Scarves trilogy. CANYON OF DOOM came next, and VALLEY OF SHADOWS hits the shelves summer of 2016, completing this exciting and fun adventure-mystery set in the Navajo Nation. Next on the horizon? A historical mystery novel set in the 1930s told through the eyes of a sharecropper's daughter.

One thought on “Jodi’s Black-Eyed Peas

  1. Barbara Forte Abate

    Oh my gosh, Jodi! I can’t believe I just came across this today–16 days into the NEW YEAR! I’m hoping this isn’t a sign that 2017 is going to be as haphazard and discombobulated as the previous year–when mail piled up, messages went unnoticed, and communications lay lost and impatiently dormant.

    This looks amazing and I’m right now going to get my black-eyed peas into a bowl to soak–because doesn’t everyone have dry bags of beans ready to go at moments like these, when a tantalizing recipe appears and must be immediately tested? I certainly do and I’m very excited to give this a whirl!

    As always , I love reading your posts–and your books–and wish you all things brilliant and beautiful in this shiny new year!

    Reply

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